Nutrition Facts
Duck, young duckling, domesticated, White Pekin, leg, meat only, bone in, cooked without skin, braised, 1 unit (yield from 1 lb ready-to-cook duck)
Note: Skinless pieces, covered and braised at 350 degrees F, 55 minutes to 185 degrees F
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Protein (g)
|
10.18
|
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Total lipid (fat) (g)
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2.09
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Carbohydrate, by difference (g)
|
0
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Energy (kcal)
|
62.3
|
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Calcium, Ca (mg)
|
3.5
|
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Iron, Fe (mg)
|
0.82
|
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Sodium, Na (mg)
|
37.8
|
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Selenium, Se (mcg)
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7.56
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Vitamin C, total ascorbic acid (mg)
|
0.8
|
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Niacin (mg)
|
1.87
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Cholesterol (mg)
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36.75
|
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Fatty acids, total saturated (g)
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0.47
|
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Fatty acids, total monounsaturated (g)
|
0.92
|
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Fatty acids, total polyunsaturated (g)
|
0.32
|